Egg & Pepper Pita Wrap

Scrambled Egg & Red Pepper Wrap

 

What a great wrap for sending your kids off to school tomorrow!

Eggs are very versatile and can be served hot or cold.  An addition of tasty humus gives you added flavour, fibre and less fat than mayonnaise!

 

 

 

1  8" or 10" whole wheat pita with pocket

2 eggs

3" piece of red pepper, diced

2 tsp chopped chives

salt & pepper to taste

2 tbsp hummus spread (I used roasted garlic)

1 tbsp olive oil

2 slices of tomato

 

Place pita in a warm toaster oven or oven for 2 min.   Remove and spread with humus all over.

 

In a small preheated skillet add oil and saute pepper and chives.  Season to taste lightly.

 

In a small bowl, whisk eggs with a fork + 1tbsp water.  Pour mixture over softened vegetables and cook, pushing sides into centre of pan as the edges begin to become opaque and cooked.  Swirl pan to loosen mixture, use a spatula to flip eggs when cooked to your desire.

 

Place eggs on top of hummus and top with tomato.

Roll and cut in half

Wrap in paper for transporting.

 

 



 

 



Eggs a la Romana with
Guacamole Salsa

Saucy Eggs with Guacamole Salsa

This is a delish dish my mother used to make for me when I was a child.  It is comforting and so tasty and uses leftover tomato sauce!

4 heaping tbsp. of your favourite tomato sauce

(check out my recipe for Tomato Sauce with Riblets)

2 eggs

2tbsp water

Salsa

1/2 avocado, peeled, diced

1/2 tomato, washed, diced

1 tbsp minced onion
1/2 lime zested and squeezed

salt & pepper to taste

Place tomato sauce and water in a small skillet on med high.  Bring to a simmer, stirring to mix.

Carefully crack eggs and place in simmering liquid.  Spoon some sauce onto eggs. Cover pan and reduce heat to low simmer cook to your desired consistency. Place eggs over toasted bread

Salsa:

Mix all ingredients

Season with salt and pepper

Serve on side.

Enjoy with love!